Whole Foods - Santa Barbara 5:30 Tonight. See you there!

Our very own Chef Anthony is in the final round of the Santa Barbara Indpendent's BBQ Cookoff. Go, Chef, Go! Go cheer him on in this tough field of talented competitors.

All 16 cooking nominees will dish up their recipes at our round of judging on Thursday, May 20, 5:30-7:30 p.m., at Whole Foods, 3761 State Street. Everyone’s invited to see the judging panel of John Jurey from Whole Foods, Elizabeth Poett from Rancho San Julian Beef, Julie Ramos from KTYD, and me, under the guidance of emcee Restaurant Guy John Dickson, declare who’s got the best BBQ goods in town.

So without further adieu, the finalists in the professional entrée category are wild salmon with Italian caviar by Anthony Carroccio of the Organic Soup Kitchen; grilled filet mignon with corn-cilantro slaw and mole butter sauce by caterer Danny Douglas; Creole sugar-rum-rubbed short ribs by caterer Edie Robertson; and ribs and sauce by James Sly of Sly’s. For the professional side dish category, the finalists are Yukon Gold potato salad with Greek olives, radishes, Sriracha, and scallions by Douglas; bacon-cheddar grits by Aaron Robertson of Union Ale Brewing Company; and grilled asparagus with vodka Meyer lemon dressing by Edie Robertson.